Pizza fans flock from all over the world to Pizzarium in Prati, owned by famed baker Gabriele Bonci, one of Italy’s most famous pizzaioli (and a star in the Netflix series, “Chef’s Table: Pizza”), to try the pizza al taglio, Cunningham says. “Whole round pizza, called pizza tonda, and the rectangular pizza, al taglio, which means pizza by the slice.” There are two styles of pizza in Rome, says Henry Cunningham of The Roman Food Tour, which visits famous pizzerias among other iconic eateries during tours in Rome’s Prati and Trastevere neighborhoods. Another hallmark of real Neapolitan pizza is the raised edges of its crust, called cornicione. The dough must be made using just water, salt, yeast and flour, according to the AVPN, and the pizza must always be baked in a wood-burning oven. The Associazione Verace Pizza Napoletana (AVPN), founded in Naples in 1984 to “promote and protect in Italy and worldwide the true Neapolitan pizza,” according to its website, maintains that true Neapolitan pizza must be garnished with peeled tomato crushed by hand, sliced fresh tomato, buffalo mozzarella or fior di latte (traditional mozzarella), fresh basil leaves and extra virgin olive oil. The Art of Neapolitan ‘Pizzaiuolo’ is officially recognized as a UNESCO Intangible Cultural Heritage. “Italians cook all sorts of things at home, but pizza is the one thing Italians go out to eat,” Algarme says. “Pizza has brought people together for generations,” he says, and in Naples there’s a pizza shop in every neighborhood. Pizza is a comfort food to Neapolitans, says Naples, Italy, native Enzo Algarme, co-founder of Pupatella, a Neapolitan pizzeria with several locations in Virginia.
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